One of these times, try 5% oil. Right now, as we speak, Chau (Jackie Tran) is testing theories on how to achieve a tender, biscuit-y crumb. He's trying to do it with 14% protein flour, which is a lot more difficult than your 12ish% flour, but the work he's doing is still applicable because Tano's has a slightly biscuit-y looking crumb (moist, fine crumb, tender).

Scotty, it's done and just about perfected. 4% shortening is tender and good as can be. Almost a little too tender. I'll probably dial it down to 3% just to see but will settle in with one or the other for the NY slice style.